New York Cheesecake

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

   Tip van de kok: Position an oven rack in the middle of the oven for even baking.

2. 2

   In a medium bowl, combine the crushed graham crackers and the sugar for the crust.

   Ongeveer 2 min

   Tip van de kok: You can crush graham crackers easily by placing them in a zip-top bag and rolling over them with a rolling pin.

3. 3

   Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.

   Ongeveer 2 min

4. 4

   Press the crumb mixture firmly and evenly into the bottom of a 25cm (10-inch) springform pan.

   Ongeveer 3 min

   Tip van de kok: Use the flat bottom of a measuring cup to press the crust down for a compact, even layer.

5. 5

   Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly on a wire rack.

   Ongeveer 10 min

6. 6

   In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until completely smooth and free of lumps.

   Ongeveer 3 min

   Tip van de kok: Starting with room temperature cream cheese is crucial for a lump-free filling.

7. 7

   Add the ricotta cheese and the granulated sugar for the filling, and beat until just combined and smooth.

   Ongeveer 2 min

   Tip van de kok: Scrape down the sides of the bowl with a spatula to ensure everything is well mixed.

8. 8

   Add the all-purpose flour and cornstarch, and mix on low speed until just incorporated.

   Ongeveer 1 min

9. 9

   Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix.

   Ongeveer 2 min

   Tip van de kok: Overmixing after adding eggs can incorporate too much air, which may cause the cheesecake to crack as it bakes.

10. 10

    Gently stir in the sour cream and vanilla extract with a spatula until the batter is uniform.

    Ongeveer 1 min

11. 11

    Pour the filling over the prepared crust in the springform pan and smooth the top.

    Ongeveer 1 min

    Tip van de kok: Place the springform pan on a baking sheet to catch any potential drips from the butter in the crust.

12. 12

    Bake for 1 hour. The center should still have a slight wobble.

    Ongeveer 1 uur

13. 13

    Turn off the oven heat. Leave the cheesecake in the oven with the door closed for 2 hours to cool down slowly.

    Ongeveer 2 uur

    Tip van de kok: This slow cooling process is the key to preventing a large crack from forming on the surface.

14. 14

    Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.

    Ongeveer 1 uur

15. 15

    Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.

    Ongeveer 4 uur

    Tip van de kok: Chilling is essential for the cheesecake to firm up and for the flavors to meld.